n order to investigate the effect of bamboo shoot dietary fiber (BSDF) on the quality of yellow peach jam, the changes in rheological properties, texture properties, color, and sensory qualities of the jam were studied after adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of BSDF in yellow peach jam, respectively. The results showed that yellow peach jam was still a yield-pseudoplastic fluid after adding BSDF. The consistency coefficient K of yellow peach jam increased with increasing BSDF added, while the fluid index n decreased gradually. Adding BSDF increased the viscosity of the jam and also enhanced the solid character of the system and its stability. As the amount of BSDF added increased, the texture characteristics of yellow peach jam increased. The elasticity, hardness, and chewiness of the jam were the greatest when 2.0wt% of BSDF were added. The color difference (ΔE) of yellow peach jam was larger than 3 after adding BSDF. Compared with pure yellow peach jam, the lightness (L*), red and green values (a*), and yellow and blue values (b*) of yellow peach jam with BSDF added were significantly increased. The jam colour was changed considerably after adding BSDF. Moreover, the spreadability of the jam with BSDF added was better. The yellow peach jam had the best sensory qualities when 1.0wt% of BSDF was added.
ZHENG Jiong
,
CHEN Qi
,
ZENG Ruiqi
,
ZHANG Fusheng
. Effect of dietary fiber from bamboo shoots on the quality of yellow peach jam[J]. Food and Fermentation Industries, 2019
, 45(5)
: 177
-184
.
DOI: 10.13995/j.cnki.11-1802/ts.017858
[1] 权美平,侯云云.膳食纤维的生理保健功能及其提取工艺的研究进展[J].保鲜与加工,2013,13(1):49-51.<br />
[2] WU Yihua, QIAN Yufeng, PAN Yiwen, et al. Association between dietary fiber intake and risk of coronary heart disease: A meta-analysis[J]. Clinical Nutrition, 2015, 34(4):603-611.<br />
[3] 宋玉,母应春,苏伟,等.竹笋膳食纤维、脂肪和淀粉对中式香肠品质的影响[J].肉类研究,2017,31(11):38-44.<br />
[4] 谢碧霞,李安平,胡春水,等. 高活性膳食纤维饼干的制作[J]. 中南林学院学报, 2000, 20(2):22-25.<br />
[5] 张华,张艳艳,赵学伟,等.竹笋膳食纤维对面粉粉质特征及面团质构特性的影响[J].食品工业科技,2017,38(8):82-86.<br />
[6] ZHENG Jiong, WU Jiahao, DAI Yaoyi, et al. Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding[J]. LWT-Food Science and Technology, 2017,(84):364-369.<br />
[7] 张倩钰,徐秋雄,樊巧,等. 竹笋膳食纤维对高酯果胶流变及其凝胶质构特性的影响[J].食品与发酵工业, 2016,42(7):91-95.<br />
[8] 刘希涛. 焙烤型复合荔枝果酱加工工艺研究[D]. 广州:华南农业大学, 2016.<br />
[9] 田余. 低糖复合营养果蔬果酱的研制及其储藏稳定性的研究[D]. 呼和浩特:内蒙古农业大学, 2013.<br />
[10] KIM Y, KIM Y, YOO S, et al.. Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity[J]. Food Chemistry, 2014, 145: 950-955.<br />
[11] GRIGELMO-MIGUEL N, MARTIN-BELLOSO O. Influence of fruit dietary fibre addition on physical and sensorial properties of strawberry jams[J]. Journal of Food Engineering, 1999, 41(1): 13-21.<br />
[12] 代曜伊,刘敏,郑炯. 竹笋不溶性膳食纤维对草莓果酱流变及质构特性的影响[J].食品与发酵工业, 2017,43(3):83-88.<br />
[13] 冯志强,李梦琴,刘燕燕.生物酶法提取麦麸膳食纤维的研究[J].现代食品科技,2006,22(1):8-10.<br />
[14] 杨光,吴嘉豪,郑炯.响应面优化复合酶法提取竹笋膳食纤维工艺[J].食品工业科技,2016,37(2):213-216,238.<br />
[15] 于甜.软质食品流变学特性及测量方法的研究[D].青岛:中国海洋大学,2012.<br />
[16] 侯晓龙. 三种食品胶对酪蛋白酸钠强化型酸化凝乳品质的影响[D].武汉:华中农业大学,2016.<br />
[17] GRYSZKIN A, ZI BA T, KAPELKO M, et al. Effect of thermal modifications of potato starch on its selected properties[J]. Food Hydrocolloids, 2014, 40: 122-127.<br />
[18] CHANTARO P, PONGSAWATMANIT R, NISHINARI K. Effect of heating-cooling on rheological properties of tapioca starch paste with and without xanthan gum[J]. Food Hydrocolloids, 2013, 31(2): 183-194.<br />
[19] 蔡旭冉,顾正彪,洪雁,等.瓜尔胶和黄原胶对马铃薯淀粉及其变性淀粉糊化和流变性质的影响[J].食品科学,2011, 32(17): 22-26.<br />
[20] AMEMIYA J I, SHOEMAKER C F. Measurement of thixotropy of model food colloidal suspensions with step change shear rate[J]. Journal of Food Engineering, 1992, 16: 17-24.<br />
[21] ZHANG Hua, ZHANG Yanyuan, WANG Xintian, et al. Effects of bamboo shoot dietary fiber on mechanical properties, moisture distribution, and microstructure of frozen dough[J]. Journal of Chemistry, 2017, doi:10.1155/2017/4513410.<br />
[22] CHAISAWANG M, SUPHANTHARIKA M. Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch[J]. Carbohydrate Polymers,2005,61(3): 288-295.<br />
[23] 陶颜娟,钱海峰,朱科学,等. 麦麸膳食纤维对面团流变学性质的影响[J].中国粮油学报, 2008,23(6): 28-32.<br />
[24] 曲宝妹. 利用蓝莓发酵副产物制作低糖果酱的工艺研究[D].青岛:中国海洋大学, 2014.<br />
[25] BORDER AS A J, SNCHEZ-ALONSO I, P REZ-MATEOS M. New applications of fibres in foods: Addition to fishery products[J]. Trends in Food Science and Technology, 2005, 16(10):458-465.<br />
[26] 柯范生,廖耀元. 低糖荔枝果酱流变特性研究[J].福建农业学报, 2009, 24(6):575-579.
